GLUTEN-FREE EGGNOG COOKIES RECIPES

Steps:

• Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
• Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 375°F.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets; refrigerate 15 minutes. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
• Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
• Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate, as desired. Let stand until set.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, vanilla and eggnog; mix well. Add flour mixture to the wet mixture; mix well.
• Using an ice cream scooper, scoop dough into balls. Place 2 inches apart on a cookie sheet.
• Bake for 12 minutes or until golden brown.